Heat oven to 250F.,Place parchment paper onto flat surface.,Place popcorn into roasting pan; set aside.,Combine brown sugar, butter, agave nectar and sea salt in 2-quart heavy saucepan.,Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil.,Continue cooking, without stirring, 5 minutes.,Stir in curry powder; cook 1 minute.,Remove from heat; stir in vanilla and baking soda.,______,Pour hot syrup mixture over popcorn; stir until well coated.,Bake 45 minutes, stirring every 15 minutes, or until caramel corn is crisp.,Spread caramel corn immediately onto parchment paper.,Cool completely.,Store in container with tight-fitting lid.